Cranberry and Wensleydale Scones

Although I have a massive sweet tooth I finally decided it was about time to experiment with something savoury (or at least slightly savoury). I regularly make fruit and cheese scones at work and since I am so familiar with the process I decided I knew enough about them to mix them up a little. I think cranberries and Wensleydale go really well together. The cheese does have a slightly milder taste which means it carries the tanginess of the fruit without overpowering them. However, the flavour therefore does not come through as strongly as a lot of other cheeses. This means you might want to add a little bit more than I did below to make it more discernible. I also substituted some of the Wensleydale for cheddar, but I don’t think this is necessary if you want to keep the subtlety of the cheesy flavour. On the whole, however, they worked really well, and I feel like I can finally justify putting cheese on fruit scones. Either way I hope you enjoy!


Wensleydale and Cheese Scones (makes approx. 9 big scones)


  • 450g Self Raising Flour
  • 150g Wensleydale Cheese plus some extra for the topping
  • 50g Grated Cheddar Cheese
  • 125g Unsalted Butter, softened
  • Salt and Pepper
  • 1 tsp Dijon Mustard
  • Milk
  • 1 handful cranberries


  1. Preheat your oven to 200C / 180C fan / 350F
  2. Place all the cheese and the flour, butter, salt, pepper and mustard in a mixer and mix until the ingredients form breadcrumbs. If you don’t have a mixer, you can rub in the butter and flour by hand and then add the other ingredients.
  3. Add the milk gradually until the mixture comes together into a soft dough. You may need slightly more or less depending on how the dough feels, but you want it to be easy to roll without it sticking to the surface.
  4. Put the mixer on a low speed and add the cranberries until they are evenly dispersed.
  5. Turn out onto a clean work surface and knead until it all comes together.
  6. Roll to your desired thickness and cut into rounds. Place them so they are evenly spaced on a lined baking tray and brush with milk. Sprinkle the extra wensleydale on the top of each scone and bake in the oven for around 15 minutes, turning half way through.
  7. Remove from the oven when golden.





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